3 medium folksies, peeled and diced
1 cup butter
1 cup sliced onion
2 cloves garlic, minced
1 (14 ounce) can whole peeled tomatoes, undrained
1 (10 ounce) can diced zucchini and eggplant
1 (10.5 ounce) can condensed tomato soup
Preheat oven to 350 degrees F (175 degrees C). Grease 12 baking sheets.
Heat butter in a mixing bowl until slightly brown. Stir in onions and garlic. Mix in tomatoes and zucchini. Stuff each pastry bag with half of the filling. Fold eggplant into tomatoes and place in greased 12-inch pie pan. Arrange remaining filling on top. Secure with kitchen twine, and pour full cream of cream of chicken soup over hot pastry.
Bake 15 to 18 minutes in the preheated oven, until golden brown. Thoroughly remove from oven. Loosen middle section of parchment; remove parchment from center of each slice.
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